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Korean baked cauliflower garnished with sesame and green onions

Korean Baked Cauliflower

A delicious and healthy side dish featuring cauliflower coated in a sweet and spicy gochujang sauce, roasted to crispy perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Korean, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets
  • 2 tablespoons vegetable oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup Maple syrup makes the dish vegan.
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • as needed Sesame seeds for garnish
  • as needed Chopped green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the vegetable oil, gochujang, soy sauce, honey, sesame oil, minced garlic, salt, and pepper.
  3. Add the cauliflower florets to the bowl and toss until they are evenly coated with the sauce.
  4. Spread the cauliflower on a baking sheet in a single layer.
Cooking
  1. Roast for 25-30 minutes, or until the cauliflower is crispy and golden brown.
  2. Remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.

Notes

Serve warm as a side dish with rice, in salads, or wraps. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for crispiness.